Mexican Wontons Recipes

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

Steps:

• In a medium bowl, combine the beef, onion, cream cheese, cheddar cheese, egg, bread crumbs, taco seasoning and cilantro.
• Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white and fold to seal in a triangle. Place the wontons on the baking sheet. Cover and refrigerate for 20 minutes.
• In a deep heavy pot, heat the canola oil to 375 degrees. Fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
• You could also preheat the oven to 500 degrees. Brush the wontons with the lightly beaten egg white and bake for 7 to 8 minutes.
• Garnish with cilantro leaves and serve with salsa.

Steps:

• Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
• Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

Steps:

• Grease 24 miniature muffin cups lightly with oil.
• Press one wonton wrapper into each cup.
• Brush the wontons with oil.
• Bake at 375 degrees for 10 minutes, or until golden brown.
• Remove from muffin cups and arrange on a baking sheet.
• Brown the sausage in a skillet, stirring until crumbly, and then drain.
• Combine the sausage, cheddar cheese, Monterey jack cheese, salad dressing, red pepper and olives in a bowl and mix well.
• Spoon one tablespoon into each wonton.
• Bake at 325 degrees for five minutes, or until bubbly.

Steps:

• Remove casings from sausage, if necessary; crumble into large nonstick skillet. Add ground turkey; cook on medium-high heat 10 min. or until no longer pink, stirring frequently. Drain meat; return to skillet.
• Add garlic and cumin; cook and stir 2 min. Add cheese and salsa; cook 2 to 3 min. or until cheese is melted and mixture is well blended, stirring frequently. Cool slightly.
• Heat oven to 375ºF. Cover baking sheets with foil; spray with cooking spray. Place 8 won ton wrappers in single layer on work surface. Spoon 2 level tsp. meat mixture onto center of each wrapper. Brush edges of wrappers with water; fold diagonally in half. Firmly press edges together to seal. Place on prepared baking sheets; spray lightly with additional cooking spray. Repeat with remaining won ton wrappers and meat mixture.
• Bake 12 to 15 min. or until crisp and golden brown, turning after 7 min. Drain on paper towels.